The Wiley Burger

Yields
Serves 4

Part of the #tlprecipeshare series. Recipe from Tammie Wiley, Bermuda Run, North Carolina.

Onions

3 tablespoons extra virgin olive oil

2 large yellow onions, cut in half lengthwise and then cut into strips crosswise

Salt and fresh ground black pepper

Burgers

½ pound bacon

1 ½ pound ground beef chuck

1 tablespoon Worcestershire sauce

Salt and fresh ground pepper

2 tablespoons unsalted butter, melted

Extra sharp cheddar cheese

4 brioche hamburger rolls

Sliced tomato

Arugula

Heat oil in a heavy large skillet over medium-high heat until it shimmers. Cook onions with ½ teaspoon salt and ¼ teaspoon fresh ground black pepper covered, stirring occasionally until light gold in color, approximately 5 to 10 minutes.
Reduce heat to medium and continue cooking until onions are soft and a deep golden brown, stirring often, approximately 10 to 15 minutes longer. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
Chop bacon into ½ to 1 inch pieces. In a large bowl place burger meat on bottom of bowl and top with chopped bacon. Sprinkle with Worcestershire sauce. Combine gently (do not over mix) into 4 patties approximately 1 inch thick.
Brush faces of rolls with melted butter.
Oil grill rack and sear burgers for 2 to 3 minutes per side, then grill burgers (on grill but away from direct heat) to desired temperature.
Top with cheese, cover and allow to melt. Transfer burgers to a clean platter and cover, allowing to rest.
Grill buns, buttered side down until grill marks appear.
Add caramelized onions on top cheese. Finish with tomato and arugula.

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